Cast Iron Pizza Recipes
By This Cast Iron Pizza is crispy and fluffy, topped with melted mozzarella and spicy pepperoni, Pizza night just got a whole lot more delicious. We’re going to start by making the pizza dough. Alternatively, you can buy pre-made dough but this recipe is pretty simple and easy and the dough rises in the fridge overnight so it’s really minimal effort. The toppings for this pizza are endless, with so many different ingredients you can choose from. For this pizza, I’m going simple and delicious with mozzarella and pepperoni.
EQUIPMENT FOR THIS RECIPE
Cast Iron Skillet
A Cast Iron Skillet works the first-class for this recipe. It’s ideal for heat transfer, presenting an intense and even warmth. If you don’t have a Cast Iron Skillet you may rather use a pitcher pie dish or a sheet pan. These won’t provide as perfect of a pizza however it will nevertheless be delicious!
Blender or Food Processor
To make the sauce for this pizza a food processor or blender is wanted. If you need a clearly chunky sauce as an alternative you could simply chop the ingredients up a small as viable.
- Stand Mixer
- Chopping Board
- Chefs Knife
Ingredients
Pizza Dough
- 1 tsp / 3g Active Dry Yeast
- 1/2 tsp Sugar
- 2/3 Cup / 160ml Warm Water
- 2 Cups / 250g Flour
- 1 tsp Salt
- 2 Tbsp Olive Oil
Pizza Sauce
- 15 oz / 400g Can of Italian Whole Tomatoes
- 2 Garlic Cloves
- 2 Tbsp Olive Oil
- 1/4 Cup Fresh Basil
- Salt and Pepper
Pizza Toppings
- 3/4 Cup / 200g Mozzarella Cheese
- 12-15 Pepperoni Slices
Instructions
1. In a small bowl measure out 3g, half a sachet, or 1 teaspoon of active dry yeast. To the yeast measure out half a teaspoon of sugar. Pour over 2/3 of a cup or 160ml of lukewarm water. Using a spoon give the yeast mixture a quick mix together and set to the side for about 5-10 minutes or until bubbly and activated.
2. Measure out 2 cups or 250g of bread flour. Add about 1 teaspoon of salt to the bowl along with a couple of tablespoons of olive oil. Your yeast should have activated by now, it’ll be foamy and bubbly. Pour the activated yeast mixture into the bowl with flour.
3. Using your stand mixer or a wooden spoon mix the dough until it comes together. When the dough has come together and has started to smooth out, about a few minutes or so, add a swirl of olive oil in a medium-sized bowl.
4. Place the dough in the bowl, turning it to coat in the oil. Cover and place in the fridge to rise overnight. When you are ready to make your pizza remove the dough from the fridge. Punch it down and using a dough scraper or a knife divide it in half, this will make two bases.
5. Add about a tablespoon of oil to a cold cast iron pan and add your dough. Use your clean dry hands to press the pizza dough out to the edges of the pan. Cover your pizza dough so it doesn’t dry out and leave it for about 30 minutes to an hour to rest and rise.
6. Turn your oven on to the highest temperature it will go – for me, this was 250C / 480F. This pizza sauce is so quick and easy to make and much better than the jar stuff. We’ll need a blender or food processor. Crush and remove the skin from two garlic cloves. This recipe uses one 14oz or 400g gram tin of whole Italian tomatoes, plum, or San Marzano. This makes the sauce a lot thicker.
7. Add a good splash of olive oil, about 2 tablespoons worth, and a large handful or about 1/4 cup of fresh basil. Season well with salt and pepper and place the lid on. Using your blender or food processor, pulse or blend the sauce for just a few seconds until everything is combined. This sauce makes enough for about 2-3 pizzas so pour about 1/4 cup’s worth onto your risen pizza base.
8. Using a spoon spread it out as far to the edges as you would like. Sprinkle over about 1/2 to 3/4 of a cup of freshly shredded mozzarella. Top the pizza with sliced pepperoni, it does shrink up in the oven so get quite a few pieces on there.
9. Place your pizza in your preheated oven for about 10-20 minutes. It should be golden brown, the cheese melted and the pepperoni sizzling and it should smell incredible. Let the pizza cool for a few minutes when it comes out of the oven before using a slicer to run around the edge and unstick any cheese from the cast iron. Cut a piece and enjoy, this will become your new favorite pizza.
Fast Steps to making Cast Iron Pizza
Pizza Dough
- In a small bowl combine the yeast, sugar, and water. Mix until combined and leave to activate for 5-10 minutes.
- In a large bowl or the bowl of your stand mixer measure out the flour, salt, and olive oil.
- Pour the activated yeast mixture into the bowl with the dry ingredients and mix until combined and the dough has started to smooth out – 2-3 minutes. You may need slightly more water or flour.
- Place the dough in an oiled bowl and cover. Place into the fridge overnight to rise.
Pizza Sauce
- Combine all of the pizza sauce ingredients into a food processor or blender. Pulse or blend for a few seconds until you have a chunky sauce, do not blend until smooth.
Making the Pizza
- To make the pizza remove the risen dough from the fridge. Using a knife or a dough scraper cut the dough in half.
- Pour 1 Tbsp. of olive oil into your cast iron pan and add the dough. Use your fingertips to press the dough out until it hits the edges of the pan. Cover and leave to rest and rise for 30 mins to an hour.
- When your pizza dough has risen slightly add a 1/4 cup of the sauce. Use a spoon to spread the sauce out to the edges. Top with the shredded mozzarella and pepperoni.
- Place the pizza into a preheated oven as hot as it will go (around 250C / 480F). The pizza should take about 10-20 minutes depending on the temperature of your oven. Check it every few minutes and remove it when the base has risen and is golden brown, the cheese has melted and the pepperoni is sizzling.
- Leave the pizza to rest for a few minutes after you have removed it from the oven. Run a slicer around the edges to unstick any cheese from the cast iron before cutting the pizza and enjoying it.
Common Questions about this Cast Iron Pizza
Notes
- You can use any pizza toppings you would like on the pizza. The base recipe makes enough dough for two pizzas. You can freeze the other half of the dough for later use.
